Introductory class for Nukazuke – 11 Aug 2pm-
This is an introductory class for Nukazuke pickles using nuka (rice bran) from natural agricultural rice (These rice has been grown with neither any chemical substance nor fertiliser. The system solely utilises nature’s circulation system and is extremely ecological and sustainable).
For those of you who is not familiar with Nukaduke, Nukazuke is a Japanese preserved food, made by fermenting vegetables in rice bran bed (Nukadoko). It is made without vinegar, and is distinctively crunchy, salty and sour, with wonderful earthy, umami undertones.
I am very sorry for the short notice, but I got hold of this particular nuka only a few days ago. Once nuka is removed from rice grain, it is prone to be oxidised and better to be used sooner rather than later. So I want to set up this event as soon as I can.
To be honest with you, Nukaduke is a bit tricky among Japanese fermentation (Nuka-bed is rather spoiled and claims your regular attention😅). But it is sustainable, healthy (It increases the nutrition of the original vegetables (especially Vitamin B1) up to 16 times!) and of course yummy! So if you are up to the challenge, this class is for you!
Once the booking is made, I will post the Nukadoko pack which includes everything you need including 750 g of Nuka (vacuum packed). It is my original recipe which include rice koji to support healthy fermentation and boost umami. (NB: You need around 2L flat container and some scrap vegetables. I will send the information pack before the lecture.)
I then host a online Zoom session in which I cover again everything you need to know and make nukadoko together! (The session will be recorded so if you can’t attend the session, don’t worry I will send the link to you).
- How to prepare nukadoko?
- How to maintain nukadoko? (Extremely important!)
- Tips to turn (air) nukadoko
- What you can pickle and how?
- Nukazuke system biologically explained?
- Nukadoko troubleshooting
Enquiry: Haruko (firstname.lastname@example.org)